Who would have thought that parsnips were such superstars! When I am doing mashed potato in our van (and at home) I sometimes like to add a parsnip, sweet potato or carrot which gives the mash a great colour and also adds to the taste and nutrition.
The parsnip is a root vegetable closely related to the carrot and parsley. Parsnips are native to Europe and Asia and were introduced to North America in the 17th century. Larger parsnips can have a woody texture, but smaller roots have a tender texture and sweet flavor.
Parsnips’ hearty texture stands up well to roasting. Try combining it with carrots, beets and sweet potatoes seasoned with fresh rosemary, and roast until tender.
Add parsnips to your soups and stews for nutritional value. You can use parsnips in the salads combined with dried cranberries, fresh sage and vinaigrette.
- Parsnips is a great source of fiber so is very good for digestion.
- Consuming parsnips boosts your intake of Vitamin C and E. Vitamin C is a powerful antioxidant that helps body with infections and eliminates cancer-causing free radicals in your body. Vitamin E helps you make red blood cells.
- Parsnips contain Vitamin…
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